Easy chicken potato curry

Creamy chicken potato curry is a delicious, simple dinner recipe made with coconut milk, tomatoes and the spices you already have in your kitchen.

Ingredients needed

(Quantities and method can be found in the recipe card below.) 

• Onion
• Garlic + Ginger 
• Boneless chicken thighs. I prefer chicken thighs because they stay juicy but any chicken can be used.
• Potatoes. Sweet potatoes, pumpkin, cauliflower and butternut squash are all good substitutions.
• Spices. I always have Garam Masala and a variety of spices in my kitchen but use any you have. Turmeric, cardamom, coriander, cumin, paprika, cinnamon, black pepper, etc. Curry powder will also work.
• Tomatoes. Fresh/Canned/Puree.
• Coconut milk. If you don’t have coconut milk, you can use heavy or whipping cream too.

Can I make this curry ahead?

Yes, like most curries this one is even better the next day. The cooked curry will last for up to 3 days covered in the fridge.

How to freeze chicken curry

Allow cooked curry to cool completely then transfer to a freezer appropriate container. Freeze for up to 3 months. Thaw at room temperature then heat gently in a saucepan until bubbling.

What to serve with chicken potato curry

1. Quick and easy curry rice
2. Naan bread
3. Homemade flatbread
4. Cucumber, tomato and red onion salad

Easy curry recipes

1. Easy creamy chickpea curry
2. Creamy shrimp curry
3. Cauliflower korma curry
4. Easy weeknight chicken curry